Estouffade de Boeuf Provencale
HT MC French
4 Hot Beef Alcohol
Vegetables herbs Main Course Eggless France Europe
and Black Pepper
teasp Tomato Paste
fl.oz. Beef Stock
Garlic Clove, crushed
Black Olives, pitted
1. Cut the
beef into 5cm/2 inch cubes. Melt the butter and oil in a large pan, add the onions and beef and brown on all sides. Sprinkle
on the flour, stir well and cook over a high
heat until coloured.
2. Reduce the
heat and add the tomato paste, tomatoes, red wine, stock, garlic and
bouquet garni. Cover and simmer over a gentle heat for 2-1/4 hours.
3. Add the
mushrooms and olives and cook for a further 15 minutes.
More Beef Recipes |
General Beef Preparation
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